I love breakfast for dinner, especially this combo of eggs with potatoes and cheese started in a skillet and then popped in the oven to bake. It’s a perfect meal-in-one. Of course it works for breakfast, too. —Nadine Merheb, Tucson, Arizona
1 serving equals 395 calories, 23 g fat (12 g saturated fat), 461 mg cholesterol, 651 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g protein.
Preheat oven to 400°. In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted. Yield: 4 servings.
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (39%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 50mg||15 %|
|Sodium 660.3mg||23 %|
|Potassium 1132.3mg||30 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 38.5g|
|Protein 16g||23 %|
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Calories per serving: 375
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